Tomato product and process to prepare the same

ABSTRACT

The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.

The present invention is in the field of tomato products morespecifically, tomato fractions which can be used as a natural sweetenerand a process to prepare the same.

Tomato products like tomato paste, tomato ketchup, tomato sauces forpasta have been known in the art. More recently, tomato products havebeen described comprising high amounts of lycopene crystals (WO96/13178). US 2006/0088646 describes tomato products having Brix similarto the Brix of raw tomatoes but with lycopene levels of 600 to 1200% ofa raw tomato.

Traditionally, tomato products are renowned for their savoury taste anduse in savoury applications such as pasta sauces and (meat) casseroles.Other tomato products described in the literature have been used to adda savoury note. One such tomato product has been described in EP 1 082027, which relates to the use of clear tomato concentrate as a savourytaste enhancer. The clear tomato concentrate of EP 1 082 027 is producedby processing tomatoes so as to obtain two fractions, the serum and thepulp, where after the serum is further concentrated to a value of e.g.80 Brix and then hydrolyzed or vice versa. Both acid and enzymatichydrolysis are suggested in EP 1 082 027. It would be desirable todevelop alternative tomato products that have a wider application.

Surprisingly, applicants have found a tomato fraction which can be usedto sweeten food products without adding a savoury note to the foodproduct or off setting the sweet taste. The tomato fraction according tothis aspect of the invention is substantially free from sucrose and hasa relatively high amount of tomato derived glucose and fructose while ithas very low amounts of other tomato derived compounds that could offset the sweet taste.

Tomato ketchup is a popular tomato product. It contains tomato paste,flavouring and above all a relatively high amount of sucrose. Sucrose istypically prepared from sucrose containing sources like sugar beet,sugar cane and intermediate products like molasses. However, sucrose isbecoming an undesirable food additive. Artificial sweeteners likeaspartame, acesulfame K, neohesperidine DC, aspartame, neotame,saccharin, sucralose, alitame, thaumatine, cyclamate and glycyrrhizin,can be used although a growing number of consumers are avoiding suchartificial additives. The inventive tomato fraction may beadvantageously used by food manufacturers seeking natural alternativesto sucrose while still being able to declare that only naturalingredients have been used to prepare their food product. For example,the present invention now provides an alternative to prepare a tomatoketchup with a sweet taste without the need to add sucrose and/orartificial sweeteners using a source substantially free from sucrose.

In addition, the invention encompasses a process to prepare theinventive tomato fractions described above and tomato fractionsobtainable by such process. Preferably such process should becost-effective and robust when used on a large scale. Preferably, thetomato fraction is substantially free from lycopene. Thus according toone embodiment of the invention a tomato fraction substantially freefrom lycopene is provided, said fraction comprising

-   -   a w/w ratio of tomato sugars to citric acid (S/C) higher than        10:1, whereby tomato sugars is the combined amount of glucose        and fructose.

DETAILED DESCRIPTION OF THE INVENTION

The term tomato sugar(s) will be used to describe the combined amount oftomato glucose and fructose. Preferably these are measured as describedin the examples. The term “tomato fraction” will be used to describe afraction obtained after a fractionation step using a tomato extract as afeed. The term “tomato extract” will be used to denote a compositionextracted from tomatoes such as tomato serum. The term “primary tomatofraction” will be used to describe a tomato fraction obtained after onefractionation step. The term “secondary tomato fraction” will be used todescribe a tomato fraction obtained after fractionating a primary tomatofraction. The term “tomato fraction” will be used to refer to a primaryor a secondary tomato fraction or both. When the term “first” and“second” is used to distinguish e.g. a first primary fraction from asecond primary fraction, these terms are meant to distinguish theseprimary fractions from each other and not meant to describe the order ofelution of these fractions. The description of at least one first and atleast one second fraction includes the possibility of at least one thirdfraction. Although, the tomato fraction will not have a characteristictomato smell it usually will have trace amounts of some aroma andphenolic compounds that survive the process to obtain said tomatofraction such as the fractionation step. A tomato fraction will usuallyhave trace amounts of GABA, proline and potassium. Preferably a tomatofraction will have at least 0.05 wt % of the combined amount of GABA andproline and preferably at least 0.1 wt % of potassium by dry weight ofthe tomato fraction. It is understood that when a combined amount isdescribed it does not mean that all components need to be present. Forexample, in the case of a “combined amount of GABA and proline” e.g. insome cases proline may be absent.

The term “Brix value” which is considered to be synonymous to the termdegrees Brix (symbol ° Bx) is a measurement of the amount of dry matter.It is a measure of the percent total soluble solids in a given weight ofplant juice, which includes the summation of sucrose glucose, fructose,vitamins, amino acids, protein, hormones and any other soluble solids.It is often expressed as the percentage of sucrose. It is measured witha saccharimeter that measures specific gravity of a liquid or moreeasily with a refractometer or a Brix hydrometer.

The term “comprising” whenever used in this document is intended toindicate the presence of stated features, integers, steps, components,but not to preclude the presence or addition of one or more otherfeatures, integers, steps, components or groups thereof.

Tomato products are renowned for their savoury taste and use in savouryapplications such as pasta sauces and casseroles. Surprisingly,applicants have found a tomato fraction which can be used to sweetenfood products like tomato ketchup but also non-tomato food productswithout adding a savoury note or offsetting the sweet taste. The tomatofraction according to one aspect of the invention is relatively high intomato sugars while having very low amounts of other tomato derivedcompounds that could off set the sweet taste of the tomato fraction.Without wishing to be bound by any theory, it is believed that theinventive tomato fractions are characterized by relatively low levels ofcertain tomato compounds while having relatively high levels of tomatosugars. This can be expressed as certain w/w ratios of tomato sugars tothese undesirable tomato compounds. Applicants believe that a tomatofraction can be advantageously used as a universal sweetener when saidtomato fraction has one or more of the following w/w ratios:

-   -   a w/w ratio of tomato sugars to citric acid (S/C) higher than        10:1, preferably higher than 15:1, preferably higher than 50:1,        preferably higher than 100:1; and preferably at most 1:0,        preferably 1:0, whereby tomato sugars is the combined amount of        glucose and fructose;    -   w/w ratio of tomato sugars to the combined amount of (aspartic        acid, gamma amino butyric acid and proline) (S/(A-Ga—P)) higher        than 20:1, preferably higher than 100:1, preferably higher than        120:1, preferably higher than 150:1, and preferably at most 1:0,        most preferably 1:0;    -   a w/w ratio of tomato sugars to potassium (S/K+) higher than        15:1, preferably higher than 50:1, preferably higher than 100:1,        preferably higher than 200:1, and preferably at most 1:0, most        preferably 1:0. Preferably the tomato fraction is according to 2        or 3 of these w/w ratios.

While in most cases there will be some measurable amount of one or moreof these undesirable tomato compounds, depending on the process used thelevel of these undesirable tomato compounds may be very low such thatthese w/w ratios are correspondingly high. In the extreme case that nomeasurable amount of such an undesirable tomato compound is present thetomato fraction has a w/w ratio 1:0. Formulated in alternative termssuch tomato fraction is characterized by the absence of measurableamounts of the respective undesirable tomato compounds, while havinghigh levels of tomato sugars. The three amino acids are preferablymeasured using the method described in the examples. On solids base thelevel of tomato sugars in the inventive tomato fraction will bepreferably higher than 70 wt %, more preferably higher than 80 wt %,even more preferably higher than 85 wt %, but preferably less than 99 wt%, more preferably less than 95 wt %. Thus, according yet another aspectof the invention a tomato fraction is provided to sweeten food productswhereby the tomato fraction comprises tomato sugars in an amount higherthan 70 wt %, more preferably higher than 80 wt %, even more preferablyhigher than 85 wt %, but preferably less than 99 wt %, more preferablyless than 95 wt % by dry weight of the tomato fraction.

In a preferred embodiment, a tomato fraction according to the inventionis substantially free from lycopene. A tomato fraction substantiallyfree from lycopene may be advantageously used in various foodapplications unlike tomato fractions with a characteristic tomatocolour.

The tomato fraction according to the invention may be advantageouslyused in a wide spectrum of food products including non-savoury foodproducts such as tomato ketchup. The amount of the inventive tomatofraction to be used in a food product to be sweetened is the sufficientamount to obtain the desired sweetness. According to another aspect ofthe invention a sweetened food product is provided comprising asufficient amount of an inventive tomato fraction, preferably asufficient amount of the inventive tomato fraction is at least 1 wt %,preferably at least 5 wt %, more preferably at least 10 wt % andpreferably at most 99 wt %, more preferably at most 90 wt %, mostpreferably at most 70 wt % based on the dry weight of the tomatofraction and the food product. Although it is preferred to use theinventive tomato fraction instead of adding sucrose or artificialsweeteners, in some cases it may be combined. Especially preferred foodproducts include tomato ketchup, sauces (e.g. tomato, pasta sauce),soups, (salad) dressings, meals, side dishes, cooking aids, beverages,ice cream and concentrates of fruit and vegetable(s). Cooking aidsinclude bouillon products in any format such a granular, pasty, jelly,compressed (e.g. in cubes with or without a semi solid core). Fruit andvegetable concentrates include those concentrates based on vegetablesand/or fruits.

According a further aspect of the invention a method is provided forsweetening a food product by mixing the food product to be sweetenedwith a tomato fraction according to the invention.

Process

When trying to develop a process to prepare the inventive tomatofractions, applicants found that existing processes did produce thedesired w/w ratios, but they were not cost-effective or not robust, i.e.fractionation of different undesirable tomato compounds was notreproducible enough for economic production. Therefore it was a furtherobject of the invention to provide a process to solve these problems.Surprisingly, applicants have found that this object is met by thefollowing aspect of the invention which provides a method of producing atomato fraction as described supra comprising the steps of

a) providing a tomato serum, preferably substantially free from sucrose;

b) separating the serum into two or more portions: at least one firstportion and at least one second portion whereby the at least one firstportion is lower in lycopene than the at least one second portion;

c) concentrating the at least one first portion low in lycopene,preferably to a Brix level of at least 10, preferably at least 12, morepreferably at least 20, more preferably at least 30 and preferably atmost 80, more preferably at most 60, even more preferably at most 50degrees Brix;

d) fractionating the at least one first portion low in lycopene into atleast one first primary fraction and at least one second primaryfraction whereby the w/w ratio of tomato sugars to citric acid (S/C) ofthe at least one first primary fraction is lower than the at least onesecond primary fraction, preferably the at least one first primaryfraction has a w/w ratio of tomato sugars to citric acid (S/C) of atmost 10, and preferably at least 0:1, preferably 0:1, and at least onesecond primary fraction a w/w ratio of tomato sugars to citric acid(S/C) higher than 10 and preferably at most 1:0, preferably 1:0;

e) optionally, subjecting a primary fraction to a second fractionationstep to prepare at least one first secondary fraction having a w/w ratioof tomato sugars to the combined amount of aspartic acid, GABA andproline (S/A-Ga—P) of at most 20:1, preferably at most 15:1 morepreferably at most 7:1, and preferably at least 0:1, preferably 0:1 andat least one second secondary fraction having a w/w ratio of (S/A-Ga—P)higher than 20:1, and preferably at most 1:0, preferably 1:0;

f) optionally, combining the at least one second primary fraction andthe at least one second secondary fraction to form a tomato fractionhaving a w/w ratio of tomato sugars to citric acid of higher than 10,and preferably at most 1:0, preferably 1:0.

Prior to providing the serum, tomatoes are typically collected, washed,sorted and selected in accordance with the usual practice in tomatoprocessing. These steps are not an essential aspect of the invention andany feasible type of operation may be applied with regard topre-treatment without departing from the scope of the invention.

Typically, the step of providing a tomato serum comprises a stage ofcomminuting and/or macerating tomatoes, which in accordance with theinvention, is meant to encompass any type of process that can beemployed to disintegrate or break the tomatoes, typically, in order toobtain a pumpable mass. Typically the comminuting or macerating iscontinued until the particle size in the pumpable mass is reduced tocertain predetermined dimensions. In order to achieve this, any type ofoperation and/or apparatus known to or conceivable for the skilledperson may be used in accordance with the invention. According to apreferred embodiment a chopper pump is employed, wherein the tomatoesare pressed through square holes, typically 1-2 cm in diameter. In aparticularly preferred embodiment, the step of providing the serumcomprises the stage of applying heat prior to, during or after thecomminuting and or macerating of the tomatoes. If the amount of heatapplied is such that the tomatoes reach a temperature of above 80degrees C., the process is generally referred to as hot break. Hot breakhas the advantage that enzymes, e.g. pectin-degrading enzymes, areinactivated quickly.

After having obtained a pumpable mass, in a separation step saidpumpable mass is separated into serum—an aqueous liquid comprisingsoluble tomato solids—and pulp, a (wet) solid mass containing mainlyinsoluble tomato components such as the skin and seeds. In accordancewith a preferred embodiment of the invention seeds and skin may beremoved from the pumpable mass, typically by sieving using perforatedscreens or the like in accordance with common tomato processing, priorto said separation. Separation of the pumpable mass into serum and pulpcan be effected by any means known in the art, in particular using adecanter or a centrifugal separator. In a particularly preferredembodiment of the invention a centrifugal separator is employed, such asa Westfalia CA-365-010 at a revolution speed of 4000 rpm and/or an AlfaLaval Centrifuge. In the context of the invention the pulp obtained isconsidered to constitute a waste material, but it may be used inaccordance with conventional tomato processing, for a variety ofpurposes known by the skilled person. Performing the separation in twoor even more steps may be preferred. However, as will be clear to theskilled person, separation in one single step, though less convenient,may be found just as suitable and may be applied without departing fromthe scope of the invention.

Optionally, the obtained serum may be clarified by micro filtration, soas to assure that said serum is free of any undissolved solidsremaining, which may typically present problems during further processsteps. Typically the additional micro filtration step comprises forcingthe serum through a microfilter having a pore size within the range of0.2-100 micron, preferably within the range of 2-50 micron, mostpreferably within the range of 3-30 micron (endpoints included in therange).

In a further step, the obtained serum, if desired after themicro-filtration step described supra, is separated into two or moreportions: at least one first portion and at least one second portionwhereby the at least one first portion is lower in lycopene than the atleast one second portion.

The serum used as starting material for this separation step ispreferably undiluted or even more preferably concentrated. Concentrationmay be carried out until a specific predefined Brix level has beenreached. For example, the solution may be concentrated by removing atleast part of the water content e.g. under reduced pressure and/orincreased temperature, such as to increase the rate of waterevaporation. As will be understood by the skilled person, applyingreduced pressure can suitably reduce thermal damage to the product aslower temperatures can be used, thus improving the quality of theobtained product. Preferably the concentration is performed using afalling film evaporator or plate evaporator, although entirely differentsystems are available and can be used without departing from the scopeof the invention. Surprisingly, applicants have found that concentratingthe solution used as the feed for the separation step or a fractionationstep was especially advantageous by rendering the process more robustand cost effective. Thus, the feed for the separation process orfractionation process is preferably concentrated until having a Brixvalue of at least 10, preferably at least 12, more preferably at least20, more preferably at least 30 and preferably at most 80, morepreferably at most 60, even more preferably at most 50.

The tomato serum used is preferably substantially free from sucrose. Forthis purpose the term substantially free from sucrose is meant todescribe a level of less than 5 wt %, more preferably less than 3 wt %,most preferably less than 2 wt % of sucrose by weight of the tomatoserum based on dry matter.

The separation step preferably comprises ultra-filtrating the serumthrough a membrane with a molecular weight cut off of 250 kDa, morepreferably 200 kDa, even more preferably 100 kDa, most preferably 50kDa. For the ultra filtration any suitable membrane may be used known tothe skilled person in the art for this purpose. Typically, ultrafiltration membranes are meant to describe membranes which can removeparticles of 0.001-0.02 micron. A suitable membrane is an Alfa-Lavalpolysulphone membrane with 100 kDa molecular weight cut-off (GR40PP). Ifultra filtration is used, the at least one second portion is preferablythe retentate of the ultra filtration step having a level of lycopenehigher than the at least one first portion, the latter being thepermeate. The at least one first portion of that separation step, e.g.the ultra filtration permeate is preferably substantially free fromlycopene. In fact, all tomato fractions according to the invention arepreferably substantially free from lycopene. Substantially free fromlycopene in this respect means that the lycopene level is below 3 ppm,more preferably below 1 ppm, most preferably it is below 0.5 ppm,preferably at least 0 ppm, preferably 0 ppm. Ppm measurements areusually based on the wet weight thereof as it is measured in permeatewhich needs to be liquid for the next step of the process, but in somecases dry weight may be used.

In a preferred subsequent step, the at least one first portion obtainedafter the first separation step may then be concentrated as describedabove.

The at least one first portion obtained from the separation step, incase of ultra filtration the ultra filtration permeate, preferably afterhaving been concentrated to e.g. 40 Brix, is then used as a feed for achromatographic fractionation. This fractionation step is preferablycarried out by passing the feed through the chromatographic separationmedium and eluting the feed components from the medium with a suitableeluent, thereby achieving fractionation of the feed into at least onefirst primary fraction and at least one second primary fraction.

Any suitable method may be used for the fractionation step.Fractionation is preferably achieved by using ion exclusionchromatography whereby the chromatographic separation medium is an ionexclusion resin. Another fractionation technique includeselectrodialysis.

Applicants have found that the fractionation is more robust andcost-effective when it is carried out at elevated temperatures.Fractionation, e.g. when ion exclusion chromatography is used, ispreferably carried out at a temperature of at least 40 degrees C.,preferably at least 50 degrees C., more preferably at least 60 degreesC., preferably at most 95 degrees C., more preferably at most 85 degreesC., most preferably at most 75 degrees C.

The at least one first portion obtained from the separation step used asa feed for the first fractionation step preferably comprises of morethan 5 g/L of potassium, preferably more than 10 g/L of potassium, morepreferably more than 15 g/L of potassium by weight of said firstportion.

Any appropriate solution may be used as eluent but demineralised wateris preferred. More preferred is water purified by for example reverseosmosis (e.g. MilliQ). Another preferred eluent includes demineralisedwater comprising at most 0.1 wt %, preferably 0.05 wt % or morepreferably at most 0.01 wt % of particle free tomato serum. Particlefree tomato serum is meant to describe tomato serum comprising less than5 ppm of particles of at least 0.2 microns, more preferably less than 3ppm of particles of at least 0.2 microns, even more preferably less than1 ppm of particles of at least 0.2 microns, most preferably no particlesof at least 0.2 microns. Particle free tomato serum may be preparedusing any suitable means known to the skilled person such as microfiltration or ultra filtration.

Suitable ion exclusion resins include DIAION™ UBK-530, UBK-535, UBK-550,and UBK-555 (each of which is produced by Mitsubishi ChemicalCorporation). Especially preferred is UBK-530, a strong acid cationexchange resin containing, as a base material, polystyrene-divinylbenzene gel (produced by MITSUBISHI CHEMICAL CORP.; K+-type; averageparticle size: 200 to 240 μm, exchange capacity: 1.6 meq/ml). Theeluting solution is preferably demineralised water.

Another fractionation technique, especially for the first fractionationstep, includes electrodialysis. Electrodialysis is an electro-membraneprocess where transport of ions takes place through ion exchangemembranes from one solution to another under the influence of anelectric potential. Ion-exchange membranes resemble highly swollenion-exchange resins in a sheet format. In conventional electrodialysistwo different kinds on ion-exchange membranes are used:

-   -   Cation exchange membranes which contain negatively charged        groups fixed to the polymer matrix    -   Anion exchange membrane which contain positively charged groups        fixed to the polymer matrix

Mobile ions in solution that have the same charge as the fixed groups inthe membrane are referred as co-ions and mobile ions that have theopposite charge as the fixed groups in the membrane are referred ascounter ions. In electrodialysis it is assumed that the total currentthrough the membrane is transported by ions only. Under the influence ofan electric field the mobile ions in solution travel to the respectiveelectrodes. Co-ions are rejected by membranes and counter ions passthrough the membranes. Generally guided by the teaching of thisapplication, a skilled person will be able to choose the conditions andmembranes for electro dialysis to obtain the inventive tomato fraction.More specifically, the membranes should preferably be permeable fornegatively charged organic molecules having the molecular weight of 250,more preferably 225, more preferably 200. Most preferably, the membraneshould be permeable for citric acid (192).

The primary fractions resulting from a first fractionation step may varyin composition depending on when they are collected. Preferably, firstfractionation step comprises fractionating the concentrated at least onefirst portion relatively low in lycopene into at least one first primaryfraction and at least one second primary fraction whereby one or more ofthe following w/w ratio's of the at least one second primary fraction ishigher than the at least one first primary fraction, said w/w ratiobeing one or more of the three weight ratio's mentioned above: S/C,S/(A-Ga—P), S/K+. Preferably, at least one first primary fraction iscollected such that the w/w ratio of tomato sugars to citric acid is atmost 10. Such a first primary fraction is relatively low in sugar andrelatively high is citric acid. As it will be clear to the skilledperson in this art it will be possible to minimize the amount of tomatosugars in this fraction to substantially zero such that the said w/wratio of tomato sugars to citric acid approaches zero or becomes zero.

Usually at least one second primary fraction is collected such that thesaid fraction has one or more of the following w/w ratios:

-   -   a w/w ratio of tomato sugars to citric acid (S/C) higher than        10:1, preferably higher than 15:1, preferably higher than 50:1,        preferably higher than 100:1; more preferably 1:0, whereby        tomato sugars is the combined amount of glucose and fructose;    -   w/w ratio of tomato sugars to the combined amount of (aspartic        acid, gamma amino butyric acid and proline) (S/(A-Ga—P)) higher        than 20:1, preferably higher than 100:1, preferably higher than        120:1, preferably higher than 150:1, most preferably 1:0.;    -   a w/w ratio of tomato sugars to potassium (S/K+) higher than        15:1, preferably higher than 50:1, preferably higher than 100:1,        preferably higher than 200:1, most preferably 1:0. Preferably        the at least one second primary fraction is according to 2 or 3        of these w/w ratios.

For certain applications the level of undesirable tomato compounds andthe respective w/w ratio may still be too high in a primary tomatofraction. For example, a w/w ratio may be outside the lowest range givenabove. Or in some cases even when a w/w ratio is higher than the lowestrange described above, it may be desired to increase the w/w ratio evenmore. In such cases—inter alia—it may be desirable to decrease theamount of undesirable tomato compounds in a primary fraction even moreby fractionating the primary fraction in a second fractionation step.Thus an optional step comprises subjecting a primary fraction to asecond fractionation step to prepare at least one first secondaryfraction and at least one second secondary fraction whereby one or moreof the following w/w ratio's of the at least one second secondaryfraction is higher than the at least one first secondary fraction, saidw/w ratio being one or more of the three weight ratio's mentioned above:S/C, S/(A-Ga—P), S/K+. Preferably the at least one first secondaryfraction has a w/w ratio of tomato sugars to the combined amount ofaspartic acid, GABA and proline (S/A-Ga—P) of at most 20:1, preferablyat most 15:1 more preferably at most 7:1 and/or a w/w ratio of sugars topotassium (S/K+) of at most 15:1. Preferably the at least one secondsecondary fraction has a w/w ratio of (S/A-Ga—P) of higher than 20:1,preferably higher than 100:1, preferably higher than 120:1, preferablyhigher than 150:1, most preferably 1:0. and/or a w/w ratio of tomatosugars to potassium (S/K+) higher than 15:1, preferably higher than50:1, preferably higher than 100:1, preferably higher than 200:1, morepreferably at most 1:0, most preferably 1:0.

The primary fraction used as a feed for the second fractionation step ispreferably concentrated as described above. The primary fraction used asa feed for the second fractionation step may be the at least one firstor the at least one second primary fraction. The feed for the secondfractionation step is preferably at least one second primary fraction asdescribed before.

For the second fractionation step, ion exclusion chromatography may beused as detailed above.

To increase the yield per kg of tomatoes used, the primary and secondaryfractions high in tomato sugars may be combined to from a single tomatofraction high in tomato sugars. Preferably the second primary fractionand the second secondary fraction are combined to from a single tomatofraction high in tomato sugars. Either of these fractions, primary,secondary or the combination thereof preferably has a w/w ratio oftomato sugars to citric acid, tomato sugars to potassium, tomato sugarsto the combined amount of (Aspartic acid, GABA, Proline) (S/(A-Ga—P) asdescribed above for the at least one second primary fraction.

Any of these tomato fractions may be concentrated as desired or evendehydrated such that a dry powder is obtained.

Different embodiments of the invention may be carried out in usingpreferred or more preferred conditions (e.g. level of degrees Brix) oringredients (e.g. levels of citric acid, glutamic acid). Preferredranges will often be described in the following format: preferably atleast x1, more preferably at least x2, even more preferably x3,preferably at most y1, more preferably at most y2, even more preferablyat most y3, whereby x1<x2<x3<y3<y2<y1. This format is meant to includethe preferred ranges x1 to y1, more preferably x2 to y2 and even morepreferably x3 to y3 whereby the endpoints are included and also all subranges subsumed therein (e.g. x1 to y3 and x3 to y1). The same applieswhen ranges are described in the format “more than x1” or “less than y1”except that the endpoints are not included. Vice versa, when preferredranges are described as x1 to y1, more preferably x2 to y2 and even morepreferably x3 to y3, the endpoints are meant to be included and also allsub ranges subsumed therein (e.g. x1 to y3 and x3 to y1). In addition,all open ended ranges are meant to be included: preferably at least x1,more preferably at least x2, even more preferably x3, preferably at mosty1, more preferably at most y2, even more preferably at most y3.

The invention is further illustrated by the following non-limitingexamples. It will be clear to the skilled person how to carry out theinvention by using equivalent means without departing from theinvention.

Example 1

Tomatoes were washed and pressed through square holes resulting in anaqueous liquid comprising soluble tomato solids and pulp, a (wet) solidmass containing mainly insoluble tomato components called the fibers aswell as seeds and skin. Sieves were used to remove seeds and skin andfurther separation of the fibers is achieved by using a decanter or acentrifugal separator, such as a Westfalia CA-365-010 at a revolutionspeed of 4000 rpm and/or an Alfa Laval Centrifuge.

The tomato serum was concentrated to 12.5 degrees Brix strength using aMitchell pilot plant tray dryer with a dry bulb temperature of 65degrees C. Then the concentrated tomato serum was separated into a firstportion and a second portion whereby the first portion is relativelylower in lycopene than the second portion using ultra filtration. Theseparation was carried out by ultra filtering the tomato serum throughan Alfa-Laval polysulphone membrane with 100 kDa molecular weightcut-off (GR40PP). The ultra filtration was performed in the plate andframe module of an M20—Alfa-Laval filtration rig at 50 degrees Celsiuswith a trans-membrane pressure of 2-3 bars and a recirculation flow rateof 12 L/min for the retentate stream. The permeate (first portion fromseparation step) was substantially free from lycopene.

The permeate obtained after the ultra filtration step was then furtherconcentrated by means of the same Mitchell tray dryer with a dry bulbtemperature 65 degrees C. until reaching 40 degrees Brix strength. Inthe following step, the concentrated permeate was fractionated into afirst primary fraction and a second primary fraction with a w/w ratio oftomato sugars to citric acid (S/C) higher than the first primaryfraction. For this fractionation step, the concentrated permeate wasused as a feed in ion exclusion chromatography by passing the feed overa XK 2.6/100 GE healthcare column. The ion exclusion resin used was theDIAION UBK530 in its K+ form. The length of bed filled with the resinwas measured to 95 cm and the diameter was 26 mm. The temperature of thecolumn was kept at 65 degrees C. using a thermostat. The injection offeed and execution of the chromatography setup was achieved using anAKTA explorer 100 system from GE healthcare. A 5% Bed Volume (BV) offeed was injected followed by 2BV of elution, where demineralised waterwas the eluent. The cross flow velocity of the demineralised water wasset to 0.95 cm/min.

The first 0.3BV of each injection was discarded and the remainingelution of the chromatography was collected at different BV intervals ina refrigerated environment in order to remain suitable for humanconsumption. At least one first primary tomato fraction and at least onesecond primary tomato fraction were collected. The fractions wereanalyzed online for pH, electrical conductivity and refractive indexsignal. To obtain enough material, a number of injections were madesequentially and the respective fractions were pooled. The collected 20second primary fraction was then concentrated to 40 degrees Brix usingthe Mitchell tray dryer as described above.

The concentrated second primary fraction was then used as the feed for asecond fractionation step using the same chromatography parameters asfor the first fractionation step. The primary fraction was fractionatedinto at least one first secondary tomato fraction and at least onesecond secondary tomato fraction.

Sugars and citric acid were determined by HPLC, using Aminex HPX-87Hcolumn, 300×7.8 mm and 5 mM sulphuric acid, pH=2 as eluent, flow rate0.6 ml/min, at 65 degrees C. Detection was carried out using UV (220 nm)and refractive index detector. This method may slightly overestimate theamount of glucose and fructose as the trace amount of sucrose in thetomato fraction is inverted to glucose and fructose. For the presentpurpose this is ignored and the values of glucose and fructose have notbeen corrected. The three amino acids were determined by AccQ_Tag HPLCmethod of Waters Cooperation USA. GABA was found to elute together withProline. Therefore, the area of that peak was assumed to represent thecombined amount of GABA and proline and the content was calculated usingthe molecular weight of proline.

A first primary fraction A according to the invention was collectedbetween 0.36 and 0.55 bed volume (BV).

w/w ratio A Ratio of S/K+ n.d Ratio of S/C 0.0081 Ratio of S/(A-Ga-P)0.1

A second primary fraction B was collected between 0.55 and 0.90 bedvolume as shown below. This primary tomato fraction showed an excellentsugar to citric acid ratio.

w/w ratio B Ratio of S/K+ n.d. Ratio of S/C 1245 Ratio of S/(A-Ga-P) 79

Example 2

Another second primary tomato fraction C was prepared as described inExample 1.

Second primary fraction C collected at similar bed volumes and had a w/wratio of tomato sugars to Aspartic+GABA+proline of 63.

w/w ratio C Ratio of S/K+ 20.4 Ratio of S/C 11 Ratio of S/(A-Ga-P) 63

Example 3

The second primary fraction C of Example 2 was used as feed for a secondfractionation step using the same chromatography conditions as describedfor example 1 to prepare a secondary fraction D. Secondary fraction Dwas collected from between 0.63 and 0.80 bed volume onwards.

w/w ratio D Ratio of S/K+ 469 Ratio of S/C 3643 Ratio of S/(A-Ga-P) 168

Example 4

Two other secondary fractions E and F were prepared as described inExample 3. Fraction E was collected between 0.63 and 0.80 bed volumewhile fraction F was collected between 0.61 and 0.80 bed volume.

w/w ratio E F Ratio of S/K+ 508 312 Ratio of S/C Nd 1:0* Ratio ofS/(A-Ga-P) 174 400 *citric acid was not measurable

Example 5

Example 1 was repeated except that the two primary fractions collectedwere collected at different BV compared to example 1 such that thesecond primary fraction G had such low levels of citric acid that thew/w ratio of tomato sugars to citric acid was 4.3*10⁸ while the w/wratio of tomato sugars to the combined amount of Aspartic acid, GABA andproline was 321. The second primary fraction G was collected between0.68 and 0.80 bed volume.

w/w ratio G Ratio of S/K+ n.d. Ratio of S/C 4.3 * 10⁸ Ratio ofS/(A-Ga-P) 321

Example 6

Tomato serum was prepared and concentrated to 12.5 degrees Brixaccording to example 1.

2 Liters of the 12.5 degrees Brix tomato serum was used as feed for afractionation step using electrodialysis. The feed was placed in thediluate feeding vessel of the electodialysis equipment, with aconductivity of 8.5 mS/cm. 1.5 liters of a 5 g/L NaCl solution with aconductivity of ca 9.5 mS/cm were placed in the concentrate vessel. Therecirculation flow of both diluate and concentrate was set to 180 L/hr.A Eurodia ED lab scale rig with a EUR2B-10 electodialysis stack wasused. The cation exchange membrane used was the NEOSEPTA CMX-5B and theanion exchange membrane used was a NEOSEPTA AXE 01, all manufactured byTokuyama Corp. A 14 volt voltage was applied resulting in gradualreduction of the conductivity from the diluate and increasedconductivity of the concentrate. Samples were taken out at differenttimes and w/w ratio of sugars to citric acid and w/w ratio of sugars tothe combined amount of aspartic acid, GABA and proline.

Example 6a Electrodialysis Performed for 20 Minutes

Second primary First primary tomato tomato fraction w/w ratio fraction(Diluate) (concentrate) Sugars/Citric acid 6.2 28.3 Sugars/(A-Ga-P) 17.135

Example 6b of Electodialysis Performed for 12 Minutes

Second primary First primary tomato tomato fraction w/w ratio fraction(Diluate) (concentrate) Sugars/Citric acid 6.2 18.3 Sugars/(A-Ga-P) 16.620.9

Example 6c Performed for 22 Minutes

Second primary First primary tomato tomato fraction w/w ratio fraction(Diluate) (concentrate) Sugars/Citric acid 6.2 35.6 Sugars/(A-Ga-P) 16.631.3

Example 7 Tomato Ketchup Sweetened with a Tomato Fraction According tothe Invention

Ingredient Wt % Tomato Paste 24.2% Vinegar 8.6% Flavour 0.1% Thickeners0.2% Preservative 0.1% Citric acid anhydrous 0.2% Salt 2.5% TomatoFraction 22.1% Water 42.0% TOTAL 100.0%

Example 8 Tomato Sauce for Pasta Sweetened with a Tomato FractionAccording to the Invention

Ingredient Wt % Chopped Onion 0.5% Tomato paste 51.5% Olive Oil 1.7%Refined salt 2.0% Tomato Fraction 1.6% Water 42.4% Spices 0.2% Cheese0.1% Total 100.0%

1. A method of producing a tomato fraction, comprising the steps of: a)providing a tomato serum, which is substantially free from sucrose; b)separating the serum into two or more portions: at least one firstportion and at least one second portion whereby the at least one firstportion is lower in lycopene than the at least one second portion; c)concentrating the at least one first portion low in lycopene, to a Brixvalue of at least 10, degrees Brix; d) fractionating the at least onefirst portion low in lycopene into at least one first primary fractionand at least one second primary fraction whereby the w/w ratio of tomatosugars to citric acid (S/C) of the at least one first primary fractionis lower than the at least one second primary fraction, and at least onesecond primary fraction a w/w ratio of tomato sugars to citric acid(S/C) higher than 10; e) optionally, subjecting a primary fraction to asecond fractionation step to prepare at least one first secondaryfraction having a w/w ratio of tomato sugars to the combined amount ofaspartic acid, GABA and proline (S/A-Ga—P) of at most 20:1, and at leastone second secondary fraction having a w/w ratio of (S/A-Ga—P) higherthan 20:1; f) optionally, combining the at least one second primaryfraction and the at least one second secondary fraction to form a tomatofraction having a w/w ratio of tomato sugars to citric acid of higherthan 10:1.
 2. The method according to claim 1 whereby the at least onefirst portion comprises of more than 5 g/L of potassium, by weight ofthe first portion.
 3. The method according to claim 1 whereby the stepb) of separating the tomato serum is carried out by ultrafiltration. 4.The method according to claim 1 whereby the step d) of fractionating iscarried out by ion exclusion chromatography.
 5. The method according toclaim 4 whereby the ion exclusion chromatography is preferably carriedout at a temperature of at least 40 degrees C.
 6. A tomato fractionobtainable by the method according to claim 1.